Recipe Redo Blog

Traditional Recipes Redone…Healthier


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CRANBERRY PEAR CRISP

This tasty little crisp dessert is not only one you don’t have to feel guilty about, but it is one that even your body will thank you for. Special thanks to Canyon Ranch for posting this recipe!

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Ingredients

3 cups pears, peeled, cored and diced
½ cup dried cranberries
2 Tbsp cane sugar
¼ tsp ground nutmeg
¼ tsp ground cinnamon

Topping
1 Tbsp unsalted butter, softened
¼ cup whole wheat flour
1 Tbsp brown sugar
1 Tbsp canola oil
½ tsp ground cinnamon
½ tsp ground nutmeg
1½ tsp honey
½ cup rolled oats

Instructions
  1. Preheat oven to 400F. Lightly coat 6 ceramic ramekins with canola oil spray.
  2. In a large bowl, mix together pears, cranberries, sugar, nutmeg and cinnamon until well combined.
  3. In a small bowl, mix together all ingredients for the topping.
  4. Fill each ramekin with ½ cup pear mixture then top with 2 tablespoons of topping. Bake for 8 to 10 minutes, or until topping is light golden brown. Serve warm.


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Mango Sorbet

Found this super simple, but yummy dessert with the Oaks at Ojai. Special thanks to Christine Denney for this super summer treat. Hope you enjoy it as much as I did!

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INGREDIENTS

2 cups fresh mango, skins removed, chopped

1 banana, peeled and cut into chunks

1 c. fresh pineapple chunks

1 tablespoon fresh lime or lemon juice


DIRECTIONS

Place all the ingredients in a food processor and mix well until smooth.  Place in individual serving dishes (1/2 cup each) , cover, and place in the freezer for 2-3 hours.  Serve garnished with fresh berries.

OR

Freeze peeled and chopped fruit ahead of time.  Process until smooth and served in chilled cups, garnished with fresh fruit.

**Special Note:  This can easily be converted to a frozen yogurt by adding nonfat yogurt to the fruit as it is processed.


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Strawberry Shortcake

I must really have a sweet tooth, because it is all I have been thinking about lately. This easy to make recipe is surely one for a nice picnic or if you just have a sweet tooth like yours truly. Thank you Red Mountain Resort for creating this perfection!

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Ingredients

  • ‍1 cup strawberries, sliced
  • 6 tsp. sugar
  • 1 each egg
  • ½ tsp. kosher salt
  • ½ cup sugar
  • 1 tbsp. baking powder
  • 5 tbsp. canola oil
  • ½ tsp. cinnamon
  • 1 tsp. lemon zest
  • ½ cup 2% milk
  • 2 ¼ cup all purpose flour
  • 1 tbsp. lemon juice
  • 6 tbs. whipped cream

Directions

  1. Combine sliced strawberries and sugar. Mix well and allow to rest for at least 30 minutes. The mixture should become very juicy.
  2. Preheat conventional oven to º350 F.
  3. Whisk the egg, sugar, lemon juice and oil together in a bowl.
  4. In a separate bowl, mix the lemon zest and dry ingredients and stir until well mixed.
  5. Slowly add the dry ingredients into the liquid ingredients (egg, sugar, lemon juice and oil) and mix to create a thick dough.
  6. Add the milk and mix well.
  7. Lightly grease a baking pan, drop 3 tablespoon size mounds on the baking sheet, 2 inches apart.
  8. Bake at º350 for 12-15 minutes. Let cool for 15 minutes.
  9. Prepare the whip cream.
  10. Place bottom half of the shortcake on plate.
  11. Top with sliced strawberries, some of the juice from the strawberry/sugar mixture, and whipped cream.
  12. Top with the other half of the shortcake and enjoy.


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Pumpkin Cheesecake

This easy to make dessert is a crowd favorite, thanks Red Mountain Resort for coming up with this masterpiece. Who doesn’t love a little pumpkin in their life? Especially when the fall comes!

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Crust ingredients

  • 1¼ cups graham cracker crumbs
  • ¼ cup water

Cheesecake ingredients

  • 18 oz low-fat cream cheese
  • 1¼ cups fructose
  • ⅓ cup skim milk
  • 4 tablespoons cinnamon
  • 2 tablespoons nutmeg
  • 2½ teaspoons clove
  • 6 sheets gelatin
  • 4 cups canned pumpkin

Crust directions

  1. Combine water and cracker crumbs.
  2. Spray cake pan with your preferred cooking spray.
  3. Press into 10-inch spring form cake pan and set aside.

Cheesecake directions

  1. Cream together cream cheese and sugar.
  2. Fold in the pumpkin.
  3. Soften the gelatin in warm skim milk.
  4. Quickly fold gelatin into the cheese/pumpkin mixture.
  5. Pour into prepared pan and refrigerate overnight.
  6. Slice into 16 pieces and serve.


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Chocolate Banana Bread

I don’t know about you, but there are two wonderful things in this world: Chocolate and homemade banana bread, so why not have both? Here is a recipe by Rancho La Puerta.

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This bread is chocolate heaven, really—a rich, dark, dense loaf, made with ripe bananas and pureed prunes, that tastes far more sinful than it really is. Serve warm, sliced thin, with fresh fruit, or freeze for up to one month. 

Makes 1 loaf.

Ingredients

2 cups water

12 ounces pitted prunes

2 medium ripe bananas

2 large eggs

1 cup unbleached all-purpose or whole-wheat flour

½ cup cocoa powder

1 tablespoon ground cinnamon

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 cup chopped walnuts

½ cup banana chips, broken into small pieces

1 cup semisweet chocolate chips

Preparation

Preheat the oven to 350° degrees F. Lightly butter an 8-cup loaf pan, and line the bottom with a piece of parchment paper.

In a small saucepan, combine the water and prunes and bring to a simmer. Simmer slowly until the prunes are very soft, about 30 minutes. Drain any excess liquid.

Puree the prunes, bananas, and eggs in a blender until smooth.

Sift together the flour, cocoa, cinnamon, baking powder, and baking soda into a large bowl. Stir in the banana mixture and combine thoroughly. Gently stir in the walnuts, banana chips, and chocolate chips. Pour the batter into the prepared pan and bake for 50 to 60 minutes, or until a sharp knife inserted in the center comes out clean (or with only a bit of melted chocolate chip on it). Turn the loaf out onto a rack to cool, and remove the parchment from the bottom. Cut into thin slices to serve.


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Gingerbread Granola

Happy Holidays! One of the things I love most about the season is celebrating with family and friends as we gather together to share a meal. Are you hosting a festive brunch this year? Bring seasonal flavor to an unexpected breakfast item with this recipe. Just one handful of Gingerbread Granola will have you hooked! Even better, all the ingredients are Vegan approved. All month long, we’ve been sharing our favorite holiday recipes on the Recipe Redo Blog. Visit our last few recipes for more holiday inspiration! Enjoy and Happy Cooking!

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Gingerbread Granola

Ingredients

  • 3 1/4 cups rolled oats (GF for gluten free eaters)
  • 1 3/4 cups raw nuts (I used almonds, pecans and a few walnuts)
  • 3 Tbsp organic cane sugar (or sub extra molasses or maple syrup mixed in with wet ingredients)
  • 1/4 tsp sea salt
  • 1/2 Tbsp ground cinnamon
  • 3/4 tsp ground ginger
  • pinch ground cloves (optional)
  • 1/4 cup coconut or olive oil
  • 1/3 cup maple syrup (sub agave, or honey if not vegan)
  • 2 Tbsp molasses
  • (optional) 1 tsp. vanilla extract

To find full preparation instructions, visit the original recipe on Minimalist Baker. Want more healthy recipes from Minimalist Baker?  You can follow Minimalist Baker on social media: Facebook, Instagram, and  Pinterest.


WATCH NOW ON PBS –  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

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Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority


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Chocolate Mint Avocado Cookies

In the spirit of the Season, we’ve been sharing our favorite Holiday Recipes! This week, we’ve picked the perfect recipe to bake for Holiday Cookie Exchanges. This month more than ever, it can be tempting to indulge in all the Holiday Sweets that surround you. With this recipe, you can have your sweets and share them too – each cookie is only 100 calories! Enjoy and Happy Holidays!

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Chocolate Mint Avocado Cookies

Ingredients:

For the Cookies:

  • 2 1/2 Cups Oat flour270g
  • 2 tsps Cornstarch
  • 1 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 2/3 Cup Avocado mashed (150g)
  • 3/4 Cup Raw Organic cane sugar
  • 1/4 Cup + 2 Tbsp Coconut sugar
  • 2 Large egg yolks
  • 1 1/2 tsps Pure vanilla extract

For the truffle filling:

  • 1/4 Cup + 2 Tbsp Avocado mashed (86g)
  • 1/2 Cup Semi-sweet chocolate chips
  • 4 Tbsp Unsweetened cocoa powder
  • 1/2 tsp Peppermint extract
  • 1/4 tsp Vanilla extract

To find full preparation instructions, visit the original recipe on Food Faith Fitness. Want more healthy recipes from Food Faith Fitness?  You can follow Food Faith Fitness on social media: FacebookTwitter, and  Pinterest.


WATCH NOW ON PBS –  The Journey into Wellbeing’s ‘Senior Moments” 

In her quest to “healthify” the nation, Debra K believes there are valuable stories needing to be told.

“We have to do something right now to empower and educate our older population to keep them healthy and in their homes for as long as possible. ‘Senior Moments’ will help older adults and their caretakers set a path toward wellness and stop the crisis we are heading toward as our older population pressures our healthcare system.”   Debra K

Our valuable partnerships make this show possible.  A special thanks to;

ResortSuite - Know your Guest (1)ISPA logo

Exclusive apparel partner – Anatomie  – Exclusive make-up partner – La Bella Donna  – Exclusive skin care partner – Skin Authority